Food and Wine - Donnafugata
Country & language
Close
Austria - €
EN DE
Belgium - €
EN DE
France - €
EN
Germany - €
DE
Italy - €
IT
Netherlands - €
EN
Spain - €
EN
Switzerland - CHF
EN DE
United Kingdom (UK) - £
EN
United States (US) - $
EN

We only ship to the listed countries. If your country is not among these, discover the international website:

Other Countries
IT EN DE
Choose your country and your language to discover our website.
Country & language
Login

Food and Wine

Flour dumplings with sausage and fresh tomato
Make a well of the flour on a pastry board. Put the egg and a pinch of salt in the center. Mix together, gradually adding about two cups of water until the dough is soft but quite consistent. Using your hands, roll the dough into long cylinders thick as…
Go to recipe
Shoulder of Black Pigs of the Nebrodi with Bronte pistachios
Remove the shoulder from a suckling black pig of the Nebrodi, weighing no more than 45 kilos. Bone it but leave the shinbone attached. Marinate the shoulder in red wine. Season it with salt and pepper and stuff it with Pecorino cheese, carrots and shelled Bronte pistachios. Tie the shoulder…
Go to recipe
Swordfish with citrus fruit and pistachios
Flour the swordfish steaks. In a slightly buttered pan sauté the garlic and chili pepper. As soon as the garlic browns remove it. Add the floured fish and sauté. Then add the white wine, sultana raisins, wild fennel and minced orange peel. As soon as the wine evaporates add the…
Go to recipe
Albacore tuna with stewed onions
Slice the fish, sprinkle with salt, rinse in salted water and leave to dry. Dust with flour and fry in abundant oil until completely cooked and sprinkle with salt. In the meantime, peel and slice the onions and sauté them in oil with a sprig of mint. Bathe in wine,…
Go to recipe
Pantelleria-style amberjack steaks
Sauté the minced onion in the olive oil, add the seeded and chopped tomatoes and simmer for a few minutes. Add the capers and minced parsley, salt to taste and continue cooking for another 5 minutes. Add the amberjack steaks and cook, turning every so often, for 10 minutes. Recipe…
Go to recipe
Veal with Tuna sauce (vitello tonnato)
Make slits in the meat with a sharp-pointed knife and fill with the anchovy fillets, then bind the meat with kitchen twine so it keeps its shape. Peel and rinse the onion, carrot and celery and coarsely chop. Put the meat in a casserole dish with a heavy bottom, into…
Go to recipe
Back to top
Shipping Policies
Italy: 1-2 days | worldwide: 3-20 days
Return in 14 days
Methods, times and costs
Payment methods
Paypal Mastercard Maestro Amex Visa Postepay
More info
FAQ
Find the answers to the frequently asked questions
Show FAQ
Contacts
What can we help you with?
We will reply to you within 48 hours.
Contact us